Ingredients
- 8 ounces gluten-free penne
- 2 cups water
- 2 cups low-sodium chicken broth
- 5 cups cauliflower florets
- 3 slices thick-sliced bacon hickory-smoked preferred
- 1 cup onion diced
- 2 tablespoons minced garlic
- 3/4 teaspoon salt
- Cracked black pepper
- 1/2 cup peas thaw if using frozen
- 2 egg yolks
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F.
- Cook the penne to al dente, according to package's directions. Once cooked, drain, and place it back into the pot.
- While the pasta cooks, combine the water and chicken broth in a very large pot and bring to a boil. Once boiling, add in the cauliflower, cover, and cook until fork-tender, about 7-8 minutes.
- Heat a large frying pan over medium-high heat, and cook the bacon until golden brown and crispy, flipping once. Once cooked, transfer to a paper towel-lined plate, and press out the excess fat.
- Keep the bacon fat in the pan, and turn the heat down to medium. Cook the onion and garlic until soft and golden brown, stirring frequently.
- Transfer the cooked onion-garlic mixture into a blender, making sure to scrape out all of the bacon fat with it. Add in the salt and a few twists of black pepper.
- Using a slotted spoon, transfer the cooked cauliflower into the blender. Pour in 3 tablespoons of the cooking liquid, and blend until smooth and creamy.
- Pour the cauliflower sauce, along with the peas, into the pot with the noodles. Crumble the cooked bacon over the noodles, and then stir everything together. Finally, add in the egg yolks, and stir until well mixed.
- Transfer the pasta to a baking dish or oven-safe skillet, and bake just until the top is set, only about 10 minutes. Don’t over-bake or the cauliflower will lose its creaminess.
- Garnish with parsley, and serve.
